If you’re looking for a way to use up leftover scrambled eggs, theseMini Baked Egg and Cheese Burritos are a quick and easy way to do it!
Breakfast burritos are a easy and quick breakfast solution, especially if you are looking for breakfast ideas that will work on the go. We make these quite often for my son’s wrestling tournaments. I just wrap them individually in foil and keep them in the cooler. In fact, I will often make them ahead of time in larger batches, and they freeze very well which makes them even nicer for those times when you truly need to grab and go!
Last week I shared my recipe on How to Cook Scambled Eggs Perfectly. That recipe works perfectly for these burritos.
Mini Baked Egg & Cheese Burritos
Ingredients: (for one mini burrito)
- One 6″ fajita size flour tortilla
- 3 tablespoons scrambled eggs
- 1 tablespoon shredded cheese
- Non-stick cooking spray
Preheat the oven to 450 degrees.
Line a baking sheet with Parchment paper or any kind of non-stick paper.
Soften the burrito shell in the microwave for five seconds. This makes it more pliable and easier to roll.
Place 3 tablespoons of scrambled eggs on the tortilla, just slightly off-center. Fold both sides of the tortilla over eggs. Starting at the end closest to you, roll the tortilla away from you, making sure to keep it nice and tight as you roll.
While the burrito is still in your hand, lightly spray both sides with nonstick cooking spray.
Place it on the baking pan, seam side down.
Bake for 8 to 10 minutes or until lightly browned on the top and bottom.
The amount listed above is for one burrito and is easily double, tripled, etc…
Baking instead of frying keeps these burritos nice and light. It’s also a lot easier!
We kept the pretty simple, but you could add pepper, onions, diced tomato…whatever you want. You could also use larger tortillas if you want a bigger burrito.
We use an organic non-stick cooking spray on the outside of the burrito, but you could lightly brush it olive oil if you prefer.
These will keep in the refrigerator for 2 to 3 days and they also freeze well. Just allow them to completely cool, wrap them in freezer paper, and store and a freezer bag until ready to eat. To thaw, just pop them in the microwave and then bake them until the outside crisps up again.